Everyday Food (March 2013)
Our friends Regi and Kate came over for dinner this past weekend. We spent a lot of time trying to decide what to make -- it had been a while since we'd seen them, and we wanted to serve something interesting. We decided on a fairly elaborate and decadent entree -- coming soon to a blog near you! -- so we wanted something light to kick off the meal.
We went simple, choosing this Crisp and Lemony Go-To Salad from the March issue of Everyday Food. More about the salad in a moment, but first: Everyday Food is alive!
Or alive-ish.
After publishing the final regular issue in December and promising to come back as an occasional supplement to Martha Stewart Living, Everyday Food hit mailboxes this month for Living subscribers. (We're not sure if you get it if you purchase Living on newsstands -- we're assuming no.)
The magazine is noticeably different, mostly in that it's thinner. Most previous issues were around 150 pages -- this is 30 pages filled with 25 or so recipes. The recipe content is very similar to before -- dressed up versions of basic recipes appropriate for any night of the week. There are roast chickens and cookies and casseroles -- it's a nice collection of recipes, even if there aren't many of them.
Still, we find the new issue to be a bit of a sad reminder of the old magazine. We loved Everyday Food and we wish it was still publishing. But it's not, and we're going to give the new version a fair shake and will gladly read it when it arrives.
So, this salad....
It's a part of a feature about go-to salads, one Tender and Creamy, the other Crisp and Lemony. We went with Crisp and Lemony. Prepare yourself: This is an incredibly simple recipe. Five ingredients tossed together. It's not landmark or an amazing take on a salad. It's basic and it's great. True to its name, it's both crip and lemony. Dill and cucumber team up to bring some flavor to the equation.
We liked the salad, and it's very much in the vein of what we've always liked about EF. It's simple and unfussy and good. We look forward to seeing more from the new Everyday Food.
Did you recieve a copy of the new magazine in the mail? What did you think?
Crisp and Lemony Go-To Salad
Everyday Food (March 2013)
Subscribe to Martha Stewart Living and receive Everyday Food
For the salad:
1 head romaine, chopped
1/4 cup dill springs
1 English cucumber, sliced
For the dressing:
1/4 cup olive oil
2 tablespoons lemon juice
Combine the salad ingredients in one bowl. Whisk together the dressing ingredients in another; season with salt and pepper. Drizzle over salad and toss. Each serves 4.
